Raspberry Caramel Muffins. Add the flour mixture to the wet mixture and use a rubber spatula to mix until half mixed. Add the raspberries to the dough and mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture.
Full of flavorful raspberries and topped with a lovely streusel topping that adds a little texture and extra sweetness, these muffins are wonderfully moist, tender, and just plain delicious. Delicious muffins made with cream cheese, loaded with fresh raspberries and drizzled with a smooth cream cheese glaze. I've said it before and I'll say it again…we really like muffins at my house. You can cook Raspberry Caramel Muffins using 15 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Raspberry Caramel Muffins
- Prepare of – INGREDIENTS for 10 Muffins -.
- It’s of – Caramel Cream -.
- You need 100 g of Granulated Sugar.
- It’s 50 g of Hot water.
- It’s 10 g of Butter.
- It’s 50 g of Cream.
- You need of – Muffin Dough -.
- You need 120 g of Butter.
- Prepare 180 g of Brown Sugar.
- It’s 2 of Eggs.
- It’s 300 g of Flour.
- Prepare 10 g of Baking Powder.
- You need 120 g of Yogurt.
- You need 200 g of Raspberries.
- Prepare 100 g of Caramel Cream.
Not just for breakfast, but, for snacking and dessert. In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Directions In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Raspberry Caramel Muffins step by step
- Operation Time / 30 min Oven Temperature / 350F Baking Time / 26 min.
- – Caramel Cream -.
- Add the granulated sugar to a medium saucepan. Caramelize over medium heat until the solution is brown (see picture)..
- In the meantime, add the water to a small saucepan. Bring to a boil..
- Add the hot water to the caramel solution gradually. Please be careful, the solution may splash when you add the water..
- Add the butter and cream to the caramel solution. Heat the solution over medium heat until the butter is dissolved..
- – Muffin Dough & Baking -.
- Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together the flour and baking powder and sift; set aside..
- Cream the butter and brown sugar. Add the eggs gradually; stir until well mixed. Add the yogurt and stir until smooth..
- Add the flour mixture to the wet mixture and use a rubber spatula to mix until half mixed. Add the raspberries to the dough and mix well..
- Add the caramel cream and swirl with a spatula for a marbled effect..
- Divide the batter evenly among the lined cups..
- Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins..
Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside. Cool slightly and remove from the pan. After the muffins cool, spoon the raspberry preserves into a pastry bag fitted.
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